An ounce of mother is worth a pound of clergy. — Rudyard Kipling
We had this easy and yummy little treat at Emilie’s.
50 small pretzel twists
50 pieces rolo candies
50 pieces whole pecans or 50 pieces walnuts
1 Place pretzel pieces on a baking sheet. (I like Snyder’s pretzels).
2 Top with one Rolo candy.
3 Place in a warm (250 degrees) oven to just let the Rolo candy melt on top of the pretzel to hold it in place.
4 Remove from oven and place a pecan piece on top.
5 Let cool and harden.
Everyone needs a good Snickerdoodle recipe, right? Well, here’s a good one.
Site source: http://allrecipes.com/recipe/10687/mrs-siggs-snickerdoodles/
- ½ cup butter, softened
- ½ cup shortening
- 1 ½ cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C).
- Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
- Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Tips: If you’re having a problem with flat cookies, there could be two reasons. Check your baking soda and Cream of Tartar to make sure they’re fresh. Baking soda goes flat pretty soon after opening the box. I start a new box almost every month. To test it, just put a tiny bit of the soda in some water. If it doesn’t start fizzing immediately, it’s not any good. Also, if your eggs are too big the dough will spread too much. Most recipes call for large eggs, not extra large. If you are using extra-large, pour off a little of the whites.
1st: Use butter AND eggs that are room temp. Can use all butter w/excellent results. 2nd: Mix dry & wet separately. 3rd: Hand mix or you’ll get a different result. Do not overmix. Lastly, use a medium scoop. For the topping, use 3T. sugar & 3.5 tsp. of cinnamon dumped in ziplock bag. Do not be afraid to over coat.
- 1 recipe dough for Lion House Dinner Rolls
- ½ cup butter, melted
- Zest from two oranges
- ¼ cup sugar
- 1 recipe Orange Icing (see below)
Lion House Dinner Rolls
- 2 cups warm water (110 to 115 degrees)
- 2/3 cup nonfat dry milk (instant or non-instant)
- 2 tablespoons dry yeast
- 1/4 cup sugar
- 2 teaspoons salt
- 1/3 cup butter, shortening, or margarine
- 1 egg
- 5 to 5 ½ cups all-purpose flour, or bread flour
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1-1 ½ hours).
Follow recipe for Orange Rolls at this point.
After dough for Lion House Dinner Rolls has risen the first time, roll dough to rectangle about ¼ inch thick. Combine melted butter and orange zest in a small bowl; brush over dough. Sprinkle with sugar. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Roll up strips, starting with narrow edge. Place on lightly greased baking sheet. Allow to rise until double in size, about 40 minutes. Bake at 375 degrees for 12 to 15 minutes, until light golden brown. Remove from oven and brush with melted butter. Allow to cool about 10 to 15 minutes, drizzle with Orange Icing. Makes 18 rolls.
- 1 ½ cups powdered sugar
- 2 tablespoons freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
- 2 to 4 tablespoons heavy cream, or 2 tablespoons half-and-half
Place powdered sugar and orange juice in a small bowl; add half the amount of heavy cream. With spoon or mixer, mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be. Note: You can add more orange flavor by mixing in 1 to 2 teaspoons orange zest if desired.